As early as the Spring and Autumn Period and the Warring States Period, there was a record of "building land to raise ducks" in Nanjing. According to the "Emperor Wu Ji", "The king of Wu built a city, and ducks were raised in the city, hundreds of miles a week." It shows that as early as the Spring and Autumn Period and the Warring States Period, Nanjing had the tradition of "building land to raise ducks".

Nanjing is famous for its love of ducks, variety, quantity and wide spread, which is the highest in the country. Therefore, Nanjing is known as "Jinling duck dish is the best in the world".

As early as the Six Dynasties, there were duck gizzards in Nanjing, and salted duck was a famous food in Nanjing at that time.

Jinling salted duck is known as "the flavor of the Six Dynasties, the best of white doors".

Chen Shu, Heather and Qi Chunqiu recorded Nanjing Roast Duck in the Six Dynasties.

According to Chen Shu, Chen Jun and the Northern Qi Army were fighting in Zhoushan area outside the northern suburb of Jinling. Chen Jun's "everyone wraps rice, duck rice cooks" and "duck rice cooks" greatly inspired his morale, and finally he won by winning more with less.

This is the earliest record of Jinling duck gizzard in the official history.

According to Qi Chunqiu, when the two armies of Chen and Qi were fighting in the area of Nanjing Shogunate Mountain, Chen "killed three kilometers of stones and one thousand ducks.

The emperor cooked rice and boiled duck ... everyone wrapped rice, and duck was the best. The emperor ordered all the troops to feed and attack it, and the Qi army was defeated. "

Duck was popular in Nanjing in Song Dynasty, and there was a saying that "no feast without duck".

In the early Ming Dynasty, there was a folk song "Ancient Academy, Glass Pagoda, Dark Satin, Salted Duck" circulating in Nanjing.

At the same time, Jinling roast duck has become a famous dish in the court banquet in Ming Dynasty.

Later, the cooking skills of roast duck spread to Beijing with the migration of Ming capital, forming today's Beijing roast duck.

Gu, the left assistant minister of the Ming Dynasty, wrote in Hakka Ci: "Those who buy fat are soaked in old juice, and the fire is extremely tender, especially in autumn and winter. Commonly known as salted duck, its juice has been in Chen Shu for ten years, and it has been collected by later generations. It is thought to be a permanent business, and each pot is worth more than 100 gold, which is also a specialty of Jiangning. "

Yuan Mu, a gourmet in Qing Dynasty, introduced the method of making dried salted duck and roast duck and 326 famous dishes in his Menu with Garden.

Chen, a local chronicler of Nanjing in Qing Dynasty, wrote in Jinling Notes: "Ducks are not produced in Jinling, but are taken between Gaoyou and Nanjing.

There are thousands of chicks crossing the river in the south, and the pond is full of livestock.

It can be eaten in about 10 days.

..... and it is not as good as' salted duck' as it is without top grade, light and purposeful, fat but not thick. Salted duck can be made all year round, especially from August to the end of September in the lunar calendar, when the sweet-scented osmanthus blooms, and the producer is the top grade. Because its meat has osmanthus fragrance, it is called osmanthus duck.

After Nanjing was the capital of the Republic of China, the duck stew industry was further developed.

In addition to making duck gizzards in large and small restaurants, there is also a duck shop industry. At the peak, there were 156 duck gizzards in the city, and the annual sales reached 5 10000. Eight salted ducks were added, namely Pu Hengxing, Liu Tianxing, Ma Hengxing and Han Fuxing.

Especially the duck liver in Ma Hengxing Restaurant and the dried salted duck in Han Fuxing Dry-salted Duck Restaurant are particularly famous.

Nanjing duck dishes in the Republic of China are described in Yecheng Talking about Old Things, Hundred Doors Cookbooks, Memories of Years, New North Beijing and Talking about Drinking in the Countryside.

"White Door Secret Recipe" contains: In August in Jinling, salted duck is the most famous, and everyone thinks that there is osmanthus fragrance in the meat. "The Story of Yecheng Back to the Past" said: "Nanjing is good at being a duck. There are many kinds of salted duck, salted duck and salted duck.

Pu Hengxing in Shawan and Liu Tianxing in Wudingqiao are duck shops, but if you give them a banquet, you can buy a duck to make a full meal. "

Since the 1990s, Nanjing duck gizzards have surpassed the best record in history in any aspect, and the sales of ducks in Nanjing exceed 30 million a year.

The technology of making duck gizzards has reached a superb level, and almost everything on ducks is used to make duck gizzards.

There are dozens of famous shops such as Han Fuxing, Wei Hongxing, Jiangsu Restaurant and Jinling Hotel, as well as many delicatessens, large and small, which specialize in salted duck, all over the streets of Nanjing.